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Sigeumchi Namul (Seasoned Spinach Salad)

Courtesy Caroline Choe

Chef notes

With this flavorful spinach salad, it is never hard to convince me to remember to eat my vegetables.


  • 1 pound spinach, rinsed and blanched
  • 1 clove garlic, minced
  • 2 teaspoons toasted sesame oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 scallion, finely chopped
  • 1 teaspoon toasted sesame seeds


In a bowl, combine the blanched spinach with the minced garlic, sesame oil, salt, pepper, chopped scallions and toasted sesame seeds. Mix ingredients thoroughly with a fork or gloved hand.

Cover bowl in plastic wrap and let it chill in the fridge for about 20 to 30 minutes, then serve.